ASPARAGUS-FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry.
- Meanwhile, make the dressing: Combine the mayonnaise, sour cream, fennel fronds, parsley, tarragon, lemon juice, anchovies, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor. Process until smooth. Refrigerate until ready to serve.
- Combine the asparagus, sliced fennel, Boston lettuce, mixed greens, peas, celery and pistachios in a large bowl. Just before serving, drizzle with the dressing, season with salt and pepper and toss.
GRILLED FENNEL AND ASPARAGUS SALAD
Steps:
- Preheat a grill to medium-high.
- For the vinaigrette: In a medium mixing bowl, whisk together the garlic paste, lemon juice and zest, vinegar, salt, pepper and chili flakes. Gradually whisk in the olive oil. Cover and set aside.
- For the salad: Add the asparagus and fennel to the vinaigrette and toss to coat well. Brush the grill with some canola oil. Place the vegetables on the grill and cook until just caramelized and charred on all sides, about 4 minutes. Set aside to cool briefly.
- Heat a small saute pan over medium-high heat. Add the olive oil and the pine nuts; toast until just golden brown, about 2 minutes. Set aside to cool in the pan.
- Slice the asparagus on the bias into 1-inch pieces. Core the fennel halves, then slice them 1/8- inch-thick. Add the asparagus and fennel back to the vinaigrette. Add the currants, olives, toasted pine nuts, arugula, salt and pepper. Toss well. Let sit for 5 minutes to allow the salad to absorb the vinaigrette. Transfer to a serving platter and garnish with the shaved Pecorino.
ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD
Steps:
- In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.
ROASTED FENNEL AND ARTICHOKE HEARTS
Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
- Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.
ARTICHOKE AND FENNEL SALAD
Steps:
- Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.
EASY STEAMED ARTICHOKES
These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
- Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.
SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD
Steps:
- Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
- Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
- Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.
ROASTED NIçOISE SALAD WITH HALIBUT
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Provided by Anna Stockwell
Categories Potato Artichoke Green Bean Olive Halibut Mayonnaise Lemon Basil Dinner Fish One-Pot Meal
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
- Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
- Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
- Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
- Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
- Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.
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Artichoke Fennel Asparagus Green Bean and Fresh Summer Truffle Salad Topped with Grilled Halibut Fillet in a Truffle Vinaigrette Recipes Revealed
The Salad: A Garden-Fresh and Flavorful Delight
This salad is a flavorful and healthy combination of artichoke hearts, fennel bulbs, asparagus, green beans, and fresh summer truffles. The variety of colors, textures, and flavors in this salad make it a delightful and enjoyable experience for your taste buds. Artichoke hearts, in particular, have a uniquely tender and meaty texture that goes well with the crisp and delicate flavor of fennel. Asparagus and green beans add a subtle crunch and a fresh earthy flavor that complements the other ingredients. The summer truffles are the star of this salad, adding a mellow and earthy flavor to the mix without overpowering the other flavors.The Grilled Halibut Fillet
The grilled halibut fillet is the perfect protein addition to this salad. It is a heart-healthy fish that is low in calories, high in protein, and has a mild and delicate flavor that pairs well with truffles. Grilling the fish adds a smoky flavor and seals in the moisture, resulting in a tender and delicious fillet.The Truffle Vinaigrette Dressing
The truffle vinaigrette dressing is the perfect finishing touch to this salad. The truffle oil adds a subtle nutty and earthy flavor that complements the other ingredients while the apple cider vinegar gives it a tangy and refreshing taste. The combination of these two ingredients creates a well-balanced dressing that perfectly accents the flavors of the salad.A Perfect Summer Salad
Overall, this artichoke fennel asparagus green bean and fresh summer truffle salad topped with grilled halibut fillet in a truffle vinaigrette is a perfect summer salad. It's fresh, healthy, flavorful, and easy to make. This salad is perfect for outdoor entertaining or as a light meal on a warm summer day. It's a salad that will leave your taste buds craving for more!Valuable Tips for Making an Artichoke Fennel Asparagus Green Bean and Fresh Summer Truffle Salad Topped with Grilled Halibut Fillet in a Truffle Vinaigrette Recipe
Salads are a perfect blend of flavors and textures that make your taste buds sing with joy. They offer a light meal option that is both nutritious and satisfying. This recipe, the Artichoke Fennel Asparagus Green Bean and Fresh Summer Truffle Salad topped with Grilled Halibut Fillet in a Truffle Vinaigrette, is a perfect example of a delicious and healthy salad.
Use Fresh Ingredients
The quality of the ingredients that you use for this recipe is critical to its success. Choose fresh vegetables that are in season for the best flavor and nutritional value. If you can, go for organic options. Fresh halibut and summer truffles are also essential components of the recipe. Ensure they are fresh before using them. Using fresh ingredients will elevate the taste of the final product.
Cooking Halibut Fillet
Halibut fillet is the star of the dish, and it needs to be cooked with care. Overcooking it results in a tough and dry fillet, while undercooking it will leave it raw and potentially dangerous to eat. Grill the fillet to give it a crisp outer crust while locking in moisture within the fillet. If you are unsure of how to grill a halibut fillet, look up a recipe that will guide you through the process.
Prepping Vegetables
The salad is a blend of several vegetables, and they all need to be prepped in different ways to bring out their individual flavors. Trim the asparagus and green beans, and blanch them to maintain their crunch and vibrant green color. Peel and chop the fennel bulb into thin slices, and wash and slice the artichoke into bite-sized pieces.
The Assembling Process
The ingredients of the salad should be combined in a bowl and mixed thoroughly. Place the grilled halibut fillet on top of the bed of vegetables. Lastly, drizzle the vinaigrette on top of the halibut, starting at the center, then working outward. This arrangement will ensure that the halibut remains tender, moist, and flavorsome.
The Vinaigrette
The vinaigrette is the final touch of the dish, and it should complement the earthy flavors of the summer truffle while adding a burst of acidity to the dish. Making the vinaigrette is easy, and you can use a pre-made one, but it's always better to make your own. Use dijon mustard to emulsify the vinaigrette, add the vinegar and truffle oil and whisk it all together. The vinaigrette should be added to the dish in moderate amounts as it can easily overpower the flavors of the other ingredients.
Presentation
The presentation is as important as the taste of the salad. Arrange the salad in an elegant manner that is visually pleasing. Place the halibut fillet on the plate, err on the side of being neat and uniform with the arrangement of the other vegetables. Drizzle the truffle vinaigrette over the fillet and let it seep into the bed of vegetables. Finish off by shaving fresh summer truffle over the top for an extra earthy and aromatic flavor that will excite your taste buds.
Conclusion
This Artichoke Fennel Asparagus Green Bean and Fresh Summer Truffle Salad topped with Grilled Halibut Fillet in a Truffle Vinaigrette recipe is an excellent blend of flavors, textures that is visually appealing and delicious. Fresh ingredients, proper preparation, and cooking will make for an unforgettable salad that will leave you yearning for more. Give this recipe a try, and elevate your salad game today.